Ratatouille on Goat Cheese Polenta

For the Polenta
– 3 cups of vegetable broth
– 1 cup of milk
– 3/4 cup of ground polenta or corn meal
– 3 oz of Goat Cheese
– Basil, Salt and Pepper to taste

For the Ratatouille
– Minced Garlic
– 1 Yellow Squash
– 1 Zucchini
– 2 Roma Tomatoes
– 1/2 Yellow Onion
– 1/2 Red Bell Pepper
– Garlic Powder (I used a garlic powder/herb mix)
– 1 oz of Goat cheese
– Salt and Pepper to taste
– Sprinkle of thyme
– Bit of Olive Oil

Start with Ratatouille
Preheat your oven to 375. Slice up your veggies thin and about the same size. Lay them down, coat in Olive oil and apply the seasoning. Take your minced garlic and spread on the edge of the ramekins, then stack and alternate your veggies inside the ramekins. I did S, Z, T, S, Z, O, S, Z, RBP repeating, but it doesn’t really matter. Add Thyme on top, cover the ramekins in foil and bake for 20 minutes, then remove the foil another 20-25 uncovered.

For the Polenta, boil milk broth, salt and pepper on high, and once boiling, move to a second burner that’s on medium. Slowly add in the polenta while stirring, and cook for 30 minutes or until desired consistency. Remove the pot from the heat and add your goat cheese.

I’ll tell you how I plated it, but you can do it however you want. I drained the excess liquid from the ramekins and placed them upside down on the plate. I poured the polenta around the ramekins and removed the ramekins. The polenta surrounded the ratatouille and I topped each plate with a bit of goat cheese and basil.

by EvoSeanzie